Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Ingredients

• 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced ¼ inch thick
• 6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both
• Kosher salt and freshly ground black pepper
• ¼ cup buttermilk
• 1 Tbs. sour cream
• 1 Tbs. white balsamic vinegar
• ½ tsp. honey
• + 9 more ingredients
• • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. thinly sliced fresh chives
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1-½ lb. chicken tenderloins, pounded ¼ inch thick
  • 2-3 Tbs. vegetable oil
  • ½ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1-¾ cups sliced almonds

In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.

View full recipe at Fine Cooking